The salad I eat the most, the easiest sautéed leafy greens, and my review of four online workout platforms.

Plus, a bit of This & That.

The Salad I Eat The Most

This is the salad I make and eat more than any other. It's not a recipe with specific quantities, just a simple combination of a few ingredients dressed in good olive oil and lemon to taste. This balance of flavors makes it a perfect choice for a dinner party salad, especially when you're serving more complicated or time-sensitive dishes. The spicy arugula, salty cheese, and tangy lemon create the perfect, satisfying, and refreshing bite. If you don't have parmigiano reggiano on hand, you can also substitute with shaved pecorino, just remember that pecorino is a saltier cheese, so adjust your seasoning accordingly. Also remember the higher the quality oil and cheese you use, the better the salad will be.

ARUGULA WITH PARMIGIANO REGGIANO, LEMON, AND OLIVE OIL

• Arugula

• Parmigiano Reggiano - I like to shave mine into paper thin strips with a vegetable peeler. You can also do a fine grating of cheese all over the salad as well if you prefer this kind of texture throughout the salad.

• Lemon

• Extra Virgin Olive Oil

• Sea Salt

• Black Pepper

Place the arugula and a generous amount of shaved Parmigiano Reggiano into a mixing bowl. Squeeze in a little fresh lemon juice and drizzle olive oil over the arugula; add a pinch of sea salt and some freshly cracked black pepper. Toss to coat. Taste. Continue adding lemon, olive oil, salt and pepper as needed. Finish with a final shaving of cheese and serve immediately.

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Leafy Greens Never Tasted So Good

Years ago, I came across this method for sautéing spinach in Marcella Hazan's cookbook, Essentials of Classic Italian Cooking (if you don't have this cookbook in your collection, it's an absolute must) and have been using it ever since for everything from kale to Swiss chard to broccoli rabe. It's such an easy, foolproof preparation and is one of the reasons I'm now in the habit of making greens as a side dish for lunch and dinner, more often than not. While I usually stick to preparing the greens with olive oil, garlic, and chili flakes, I also enjoy them with olive oil and a squeeze of fresh lemon juice or even just with some good olive oil and sea salt.